One thing that our family can’t get enough of is cinnamon rolls. For as long as I can remember, we’ve cooked the Pillsbury canned kind. I know, I know- very unhealthy! But in spite of their less than nutritional value, they were a necessity on every special occasion. Birthdays, Thanksgiving, Christmas, New Years, Valentines… you get the picture. However, while looking for something on the Internet a few weeks ago, Mom came across this recipe that we tweaked just a little. Now these cinnamon rolls are our very favorite. With an icy glass of whole milk, they are a yummy start to the day!
Mix 1 qt. (equals 4 cups) whole milk, 1 cup oil (canola or coconut is best), and 1 cup sugar in a pan. "Scald" mixture by heating until almost to boiling point. Turn off heat and leave to cool for about an hour, or until warm.
Pour 2 packages active dry yeast into warm mixture, and let sit for a few minutes to soften.
Add 8 cups flour. Stir and let sit for at least one hour. Dough will rise near top of bowl.
Add 1 cup flour, one heaping teaspoon baking powder, one not-quite-full teaspoon baking soda, and 1 tablespoon salt. Stir well.
Sprinkle rolling surface generously with flour. Divide dough in half. Take one half and form into a rough rectangle. Roll the dough out thinly, increasing the length and width of the rectangle as you roll.
Drizzle 1 1/2 to 2 cups melted butter over dough, using a spatula to make sure all of the dough is covered. Sprinkle 1 to 1 1/2 cups sugar over dough, followed by a generous sprinkling of ground cinnamon.
Now, start rolling the dough towards you in a neat, tight line. (A little oozing is fine!) Pinch the roll seam to seal.
Butter your pans. Foil pie pans work especially well. Cut your long roll into 1" thick slices. Place about 8 rolls in each pan. Repeat process with other half of dough. This makes about 7 pie pans full. Let rolls rise 30 minutes. Bake at 400 degrees until golden brown, about 15 to 18 minutes.
(Isn’t this everyone’s favorite part of cinnamon rolls?) I am going to give you a rough idea of the measurements for this icing, but really we just make ours to taste!
3 1/2 pounds powdered sugar
1 cup milk
1/3 cup melted butter
1 tablespoon vanilla extract
a teeny pinch of salt
Icing should be thick but pourable. Taste and adjust as needed.
Generously drizzle icing over warm rolls. Don’t be afraid of using plenty of icing, and make sure to let some ooze down the perimeter of the pans so the outside of the rolls will get iced.
After eating these, you’ll never want to eat canned cinnamon rolls again… we don’t!
posted by Apphia